This Basil Olives Coconut Chicken recipe is low in carbs but high in good fats. The Olives in this recipe have been used whole but you can cut them in half or slice them into smaller bits depending on preference. Chicken thighs have been used in this recipe but you can easily use chicken breast or drumsticks. You can also use black olives instead of green olives for your recipe.

Basil Olives Coconut Chicken Recipe

Ingredients

4 Servings

4 Chicken thighs/ breasts/ drumsticks

15 to 20 green or black pitted olives (whole or sliced)

1 teaspoon dried basil

½ a teaspoon dried rosemary

1 teaspoon chopped garlic

1 medium onion, chopped

Half a cup broth of your choice

1 cup coconut milk

1 tablespoon cooking oil of your choice

Salt to your taste

Cooking Directions

Sprinkle salt onto your dried chicken pieces, and using a tablespoon cooking oil, fry them at medium heat in a pan or pot, starting with the skin side down first, for about 4 minutes each side.

Once the chicken has browned take it off the pan and set it aside covered to start the sauce.

Add the onions to the pan and fry them until they are translucent for about a minute and a half then add the garlic and cook for a further minute.

Add the basil, rosemary and mix with the onions.

Add the olives and then add the chicken stock, as well as the chicken thighs skin side up.

Bring to a simmer and cook and reduce the broth until it’s almost gone.

Once the broth reduces add coconut milk and simmer, then reduce the heat so the sauce simmers slowly.

Taste and season with more salt if needed as well as a sprinkling of some more herb if you like.